Though we haven’t been posting about it much, we have in fact been pretty busy at the Flatbush Community Garden over the last several weeks. We sowed our plot with beets, kale, chard, purple pole beans, and radishes. Of these, the radishes are the quickest to reach maturity and after over a week of steady rain in Brooklyn, they were in perfect shape for harvesting yesterday. Or rather, they would have been, except that once again, our radish crop has been ravaged by some varmint. Out of about a dozen radishes, all but one suffered substantial chew damage. We cut the clean bits out and had those in salad, but we really only got about three radishes worth.
However, whatever it was that ate the radishes was picky enough to leave the radish greens totally untouched, so we were able to put those into a frittata with a bit of feta. It was cooked in a cast iron skillet, first on the stovetop and then under the broiler for a couple of minutes. Topped with some chopped avocado, it made a nice, light dinner with some bread and salad.
We made spaghetti and veggie “meatballs” for dinner on Tuesday night and I decided to make a Spaghetti Frittata with the leftovers to have for breakfast tomorrow morning. I followed the same recipe we’ve used before, but added in a sauteed red onion. It might not look great, but it is a fabulous and different way to use up leftover pasta.
Everything in this frittata (besides the eggs and a bit of butter) was grown in our garden! We are very proud of our squash and tomatoes and herbs. If only we had chickens!
On my way to the subway home, I bought 4 onions for $1 at a vegetable stand. I also popped into Jack’s and got a packet of dried fruit and nuts, whole wheat pita bread and some chai/green tea for $3. That brings us to $17.67 left for the week.
Trying to minimize oven use, I made this frittata in a huge oven safe frying pan on the stove and then transferred it under the broiler for about 3 minutes to set the top. The use of fresh herbs really made this frittata special – friends claimed it tasted “bacony”, which I’ll take as a compliment. Excellent at room temperature, this is a frittata that can be eaten for breakfast, lunch or dinner and would definitely make a yummy appetizer.
Frittata with Fresh Herbs and Potato
- 2-3 tablespoons butter
- 1 clove garlic, minced
- 10 eggs
- 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
- 2 small potatoes, sliced very thinly
- sea salt and freshly ground black pepper
- Parmesan or other hard cheese
- Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
- Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender. Drain and rinse with cold water. Pat dry and set aside.
- Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs. Add the butter, let it melt and add the garlic. Cook until lightly browned and lower the heat to a gentle simmer.
- Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
- Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below. Once the top looks a little less liquidy, cover for about 5-7 minutes.
- Lift the cover and if the top looks just about cooked through, add some grated cheese. Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
- Makes about 6 servings.
A big bunch of chard was the last major piece of produce left in the fridge from last week. We also started the week with a bunch of leftover eggs, so tonight we made a chard frittata for dinner. This picture makes it seem as if the top of the frittata was really cheese-laden. Not sure how that happened – we just used a little bit of shredded cheddar that had been sitting around in the fridge for a while. Somehow we just got magical golden eggs yolks, I guess.
1 bunch chard, stemmed (chop the stems) and chiffonaded
1 onion, diced
3 cloves garlic, minced
salt and pepper
a little shredded cheese (optional)
1. In a cast iron skillet, sautee the chard stems, onion, and garlic along with some salt and pepper. Meanwhile, beat the eggs until frothy and preheat the oven to 375.
2. When the onions and chard stems have softened, add the shard leaves, stir, and cook until the leaves are reduced enough to all fit nicely inside the skillet.
3. Turn off the heat and add the eggs, mixing up well enough to get even dispersal of both egg and veggies. the skillet in the oven and let it cook for 5 to 7 minutes, letting the eggs firm up all the way through.
4. If you’re using the cheese, sprinkle it on top. Either way, stick the skillet under the broiler for a minute or two to brown up the top of the frittata.
The other day we made some pasta with vegetables and tempeh for dinner. We ended up making a lot more than expected and I decided to create a pasta “frittata” for brunch.
This came out surprisingly well and was a welcome addition to our weekend brunch repertoire.
- a bunch of leftover pasta
- olive oil
- 4 eggs
- 1/2 cup milk
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- various spices of your choosing
- Preheat your oven to 375F.
- Mix together the eggs, milk, salt, pepper and various spices of your choosing.
- Heat the olive oil over medium-high heat in an oven-safe skillet (cast iron rules!) and place the pasta in it.
- Stir the pasta a bit until it heats up.
- Pour the egg mixture over the top of the pasta and distribute it throughout the mixture evenly. Sprinkle the Parmesan cheese on top.
- Place the skillet in the oven and bake until the top is golden brown – about 15 minutes or so.
Here’s the recipe for that chard frittata we made from the CSA haul last week.
1 bunch rainbow chard, stemmed and chiffonaded
1 medium onion, chopped
salt and pepper
1. Preheat the oven to 350.
2. In a medium cast iron skilled sautee the onion and chopped chard stems in olive oil.
3. Once the onions and stems are softened, add the chiffonaded chard leaves and put a lid over the skillet. This will be a big pile of greens, so make sure to turn them periodically to make sure they get cooked all around.
4. Meanwhile, beat the eggs in a bowl with some salt and pepper.
5. When they chard is cooked down, dump the veggies into a collander and to let the excess liquid drain.
6. With the skillet reasonably dry, put a bit more oil in the pan and then layer in eggs and veggies.
7. Put the skillet in the oven and bake for half an hour, or until the top is totally solid. You might want to stick it under the broiler to brown the top.
If you want, you could top it with some shredded cheese. Or serve it in a sandwich like we did.
I forgot that I was supposed to be cooking things from cookbooks that I normally don’t use. This Saturday’s brunch was from The Silver Spoon cookbook. Behold!
Onion & Thyme Frittata (adapted from the Silver Spoon cookbook)
1 tablespoon olive oil
1/2 onion, chopped finely
2 fresh thyme sprigs, leaves only
1 sprig rosemary, leaves only (chopped)
pinch of salt
some grated pecorino or Parmesan
- Heat the oil in an overproof skillet, add the onions and cook over low heat until they are soft and brown.
- Stir in the herbs and cook a few minutes more.
- Turn on the broiler of your oven.
- Gently whisk the eggs together with a pinch of salt and then pour into skillet.
- Cook until the underside is a light brown, lifting the sides and letting the eggs fill the bottom of the pan occasionally.
- Sprinkle some of the cheese on top and place under broiler. Broil until top is brown and bubbly.
- Mangia! This serves 2 people.
We prepped quite a bit for Hurricane Sandy and probably spent $30 bucks just getting some stuff as we just don’t know how long this storm will last and when our local supermarket will be open again. So…a bunch of things were made. It’s also Phil’s birthday today, so a great birthday dinner was in order. If we couldn’t go out, we would dine in! Phil’s birthday menu included: homemade bread, mock chicken liver pâté and deviled eggs for starters; roasted carrot and avocado salad (modified) as the first course; a vegetable tagine with couscous as the second course and a cherry cobbler for dessert (thanks Mike for making this earlier!). Pictures to come!
Other things we made that we thought would keep in case the power went out included: black bean veggie burgers (the rest of the black beans are cooked and hanging out in broth for a number of other uses), whole wheat pasta, tomato sauce, a number of hardboiled eggs, a frittata, chocolate chip cookies and the aforementioned birthday dinner stuff (we still have leftovers). It probably sounds crazy, but everything was actually easy to put together and just used up a lot of dried good we already had.
While we’ve been away for summer vacation, we’ve still been doing a bit of cooking. Our garden has been providing us with tons of kale and chard and in an effort to stop making so many frittatas, I went online to search for some recipes. This very simple chard stir fry was in the NYTimes Recipes for Health Series and was easy and delicious. We served it over quinoa for an added protein bonus.